Pumpkin soup top with double cream and pistachio️

Cut pumpkin into chunks, add to the pan, then carry on cooking for 15 mins, stirring occasionally until it starts to soften and turn golden.

Cool it down before pour in a blender.

Blend until the texture become silky.

Chill for 20 minutes.

Heat a good portion for serve. Top with a table spoon of double cream and some crunched pistachio nuts.